Directions:
- Cut up celery, carrot and onion.
- Cut up the squash and potatoes into cubes, about 1 inch.
- Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
- Add squash, potatoes and the 4 cups of water.
- Simmer, covered until vegetables are tender, about 20 to 25 minutes.
- Let soup cool a bit, then put into a food processor or blender and puree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.73 Kcal (380 kJ) | ||
| Calories from fat | 31.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Sodium | 468.47mg | 20% | |
| Potassium | 360.42mg | 8% | |
| Total Carbs | 14.71g | 5% | |
| Sugars | 3.36g | 13% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 14.1mg | 24% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 0.9mg | 5% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 38.2 Kcal (160 kJ) | ||
| Calories from fat | 13.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 5% | |
|---|---|---|---|
| Sodium | 197.22mg | 20% | |
| Potassium | 151.74mg | 8% | |
| Total Carbs | 6.19g | 5% | |
| Sugars | 1.41g | 13% | |
| Dietary Fiber | 1.11g | 11% | |
| Protein | 0.6g | 3% | |
| Vitamin C | 5.9mg | 24% | |
| Vitamin A | 0.4mg | 31% | |
| Iron | 0.4mg | 5% | |
| Calcium | 23.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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